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Test Kitchen Approved

Hot Fudge Sauce

Recipe By Mary Frieg

Recipe By Mary Frieg

From the recipe author: This is my mother-in-law’s Christmas Eve hot fudge sauce. After a heavy dinner, she would serve it over peppermint ice cream for a light but festive dessert. I usually make a double batch and fill attractive jars for the perfect gift. It also freezes well for advanced preparation during busy holiday times.

Recipe Notes

This is a great base recipe to experiment with different cocoas, salts and extracts. Here are some suggestions for substitutions:

Ingredients

Savory Spice ingredients in this recipe

Directions

Melt butter with milk in a small saucepan. Sift sugar, cocoa and salt together and whisk into the warm liquid. (Start with 1/8 tsp. salt and add more to taste as the mixture cooks, if desired.) Cook, stirring, until sugar dissolves and mixture just boils. Remove from heat and whisk in extract. Serve warm, or cool and store, sealed, in the refrigerator until ready to use.